Directions

Preheat an oven to 425 degrees F (220 degrees C).

Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.

Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

Most Helpful Positive Review

Nov 14, 2012

Anniebb, I've found the potato starch will be make the dough denser and stickier, while potato flour will make dough less dense, a little less sticky. It really depends what you are making. But if you are making pie crust, a combo of rice, tapioca and potato flour or starch works fine. For example, if you use in potato starch in chocolate chip cookies it makes a dense, cake-like cookie. I use sorghum, rice and tapioca for cookies now. It makes a texture similar to the traditional "toll house cookie." Hope this help. Happy Thanksgiving.

Most Helpful Critical Review

Feb 08, 2010

A friend of mine recently found out he was allergic to gluten and I am a baker so I of course had to find some recipes to try out. I found this book... Check out the site, this book has AMAZING recipes! Just thought I would share it with you. I had satisfied customers - everyone in my family!

I was intimidated since other allergen free pumpkin pies involved tofu...ack, not in my pie! But this recipe had no tofu and it tasted like normal pumpkin pie. We do not have a gluten problem in our house so I did use my preferred crust, but used the filling and it was really, really good. It came out a little bit denser than I was expecting so may try a wee bit less cornstarch next time, and I may also try ditching the crust, putting the filling in souffle ramekins and then sprinkling gingerbread cookies on top of it. Amazingly good allergen free option, I highly recommend. Thank you so much!

I would have rated this recipe five stars, but I cooked it for 1 1/2 hrs. and it still wasn't done in the middle!! My oven is less than 6 months old and I've never had this happen before so I don't think my oven was the issue. Even though it wasn't done, I pulled it out of the oven and refriderated it overnight as called for. It was very, very good! I also used a store bought GFCF pie crust. I will make this again and maybe turn the oven up 25 degrees. Yumm!

My 7 year old is allergic to milk and eggs, but loves pumpkin pie. This was a GREAT alternative for him and he LOVED it!! I used a Pillsbury crust since we don't have a gluten issue, but it turned out perfectly! Thanks for submitting!!

My first ever gluten-free (vegan) pie - SUPER EASY and YUMMY! I made this pie for Thanksgiving and it was a hit. I mostly followed the recipe with the following exceptions: instead of ½ tsp ground ginger I only used a dash and added ½ tsp pumpkin pie spice; instead of canned pumpkin I used freshly baked & finely processed pumpkin – 2 cups as called for; and I was unable to find soy creamer at the store, so I used coffee-mate French vanilla creamer instead. Bake the crust 15 minutes – no more, no less. Follow directions exactly for the crust and it will turn out amazing – flakier than a regular (gluten) crust and with WAY more flavor. Since I was using a stone pie plate, I had already planned to bake the pie more than 60 minutes. My knife inserted 1 inch from the crust didn’t come out clean after an hour, so I didn’t feel bad leaving it in for 30 more minutes. I didn’t use the knife test again at the end of 90 minutes because if that wasn’t long enough, then there was something I did wrong with the recipe. Don’t let the appearance fool you – It won’t look done in the middle, but at the end of 90 minutes this pie was perfectly cooked. After I let it cool on a cooling rack on the counter for 2 hours, it was indeed cooked in the middle. I made it the day before Thanksgiving so it sat in the refrigerator overnight. To serve I simply reheated in a 350 degree oven for 15 mins. This recipe is virtually fool-proof; it’s easy, simple and SO tasty! Highly recommended!

Very good recipe. My husband did not even know the difference between this one and my other pumpkin pie. The only change I will try is changing the spices to my favorite pumpkin recipe. I thought there was to much spice for me.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.